Hyssop Plant, Herb Uses

Hyssop is a native of the Mediterranean region, where it grows wild on old walls and dry banks. It is found as a garden escapee elsewhere in Europe and has been cultivated in gardens for about the last 600 years. It was one of the herbs taken to the New World by the colonists to use in tea, in herbal tobacco and as an antiseptic.

There has been much to-ing and fro-ing about whether common hyssop is the one mentioned in the Bible. Some say it was oregano or savory. However, present thinking is that hyssop is flavour of the month especially since it has been discovered that the mould that produces penicillin grows on its leaf. This may have acted as an antibiotic protection when lepers were bathed in hyssop.

The Persians used distilled hyssop water as a body lotion to give a fine colour to their skin.

Hippocrates recommended hyssop for chest complaints, and today herbalists still prescribe it.

SPECIES

These are the common hyssops, readily available from nurseries and garden centers.

Hyssopus officinalis

Hyssop

Also known as Blue Hyssop Hardy semi-evergreen perennial. Ht 80cm (32in), spread 90cm (36in). Blue flowers from summer to early autumn. Small, narrow, lance-shaped leaves, aromatic and darkish green.

Hyssopus officinalis f. albus

White Hyssop

Semi-evergreen hardy perennial. Ht 80cm (32in), spread 90cm (36in). White flowers from summer to early autumn. Small, narrow, lance-shaped leaves, aromatic, and darkish green in color.

Hyssopus officinalis subsp. aristatus

Rock Hyssop

Hardy, semi-evergreen, perennial. Ht 30cm (12in), spread 60cm (24in). Dark blue flowers from  ummer to early autumn. Small, narrow, lance-shaped leaves, aromatic and darkish green.

Hyssopus officinalis roses

Pink Hyssop

Hardy, semi-evergreen, perennial. Ht 80cm (32in), spread 90cm (36in). Pink flowers from summer to

early autumn. Small, narrow, lance-shaped leaves, aromatic and darkish green.

CULTIVATION

Propagation

Seeds

In early spring sow the small seeds in plug or seed trays under protection, using the bark and peat mix of compost. Cover with Perlite. If very early in spring, a bottom heat of 15-21°C (60-70°F) would be beneficial. When the seedlings are large enough, either pot up or transplant into the garden   ' after a period of hardening off. Plant at a distance of 30cm (12in) apart. All varieties can be grown from seed with the exception of rock hyssop, which can only be grown from cuttings. However, if you want a guaranteed pink or white hyssop, cuttings are a more reliable method.

Cuttings

In late spring, early summer, take softwood cuttings from the new lush growth and non-flowering stems.

Pests and Diseases

This genial planl rarely suffers from pesls or diseases

Maintenance

Spring: Sow seeds. Trim mature plants. Trim hedges.

Summer: Dead-head flowers to maintain supply, trim after flowering to maintain shape. Trim hedges. Autumn: Cut back only in mild areas.

Winter:  Protect in cold, wet winters and temperatures that fall below-5?C (23°F).

Use agricultural fleece, straw, bracken, etc.

Garden Cultivation

This attractive plant, which has only recently become popular again, likes to be planted in conditions similar to rosemary and thyme, a well-drained soil in a sunny position. The seeds can be sown directly into the ground in very late spring or early summer, when the soil is warm. Thin to 30cm (12in) apart if being grown as specimen plants, if for hedging, 18cm (7in).

As all parts of the plant are pleasantly aromatic and the flowers very attractive, plant it where it can be seen and brushed against. The flowers are also attractive to bees and butterflies. For these reasons hyssop makes a very good hedge or edging plant. Trim the top shoots to encourage bushy growth. In early spring, trim the plant I into a tidv shape with I scissors. To keep the plant flowering in summer, remove the dead heads, (ait j back to 20cm (Sin) in autumn in mild areas, or trim back after flowering in cold areas. Keep formal hedges well clipped during the growing season.

Harvest

Cut young leaves for drying in summer. The flowers should be picked during the summer too, when they are fully opened. The scent is generally improved with drying.

MEDICINAL

An infusion is used mainly for coughs, whooping cough, asthma and bronchitis, and upper respiratory catarrh. It is also used for inflammation of the urinary tract. Externally it can be used for bruises and burns. It was once a country remedy for rheumatism.

COMPANION PLANTING

Grow near cabbages to lure away cabbage whiteflies. Plant near vines to increase yield.

CONTAINER GROWING

Hyssop is a lovely plant in containers. It is happy in plenty of sunshine and prefers a south-facing wall. It also likes dry conditions and its tough leaves are not affected by the fumes of city centers, making it ideal for window-boxes. Equally, it is good on a patio as the scent is lovely on a hot summer's evening. Give it a liquid feed only during the flowering period. Cut back after flowering to maintain shape.

CULINARY

The flowers are delicious tossed in a green salad. In small amounts, leaves aid digestion of fatty foods but as they are somewhat pungent use them sparingly. The herb has a slightly bitter, minty taste and is therefore good flavoring in salads or as an addition to game, meats and soups, stews and stuffings. A good idea is to add a teaspoon of chopped leaf to a Yorkshire pudding batter. Hyssop is still used in Gascony as one of the herbs in bouquet garni and for flavoring a concentrated puree of tomatoes preserved for the winter. It is used in continental sausages and also added to American fruit pies, !4teaspoon hyssop being sprinkled over the fruit before the top crust goes on. When making a sugar syrup for fruit, add a sprig of hyssop as you boil the sugar and water; it adds a pleasant flavor, and the sprig can be removed before adding the fruit. When making cranberry pie, use the leaves as a lining for the dish.

Basque-Style Chicken

Serves 6

• 1.5 kg (3Vilb) chicken
• 4 sweet peppers (2 red, 2 green) Hyssop olive oil
• 5 tablespoons dry white wine
• 4 medium tomatoes, peeled and roughly chopped
• 6 onions
• 4 cloves of garlic
• 1 bouquet garni with a sprig of hyssop salt and pepper

De-seed and slice the peppers into thin strips. Gently fry them in a small amount of oil until soft. Remove horn pan and put to one side. Joint the chicken and gently fry in the oil, turning all the time. Transfer to a casserole, and season with salt and pepper, moisten with the wine, and leave over a gentle heat to finish cooking. Slice the onions and peel the garlic cloves, and soften without colouring in the olive oil in the frying pan. Then add the tomatoes, peppers and bouquet garni, and season. When reduced almost to a cream, turn into the casserole over the chicken and keep on a low heat until ready to serve, about a further 20-30 minutes.